Recipe

Zucchini Salsa Recipe

	Dsmith0616 / All my dishes 2 years, 3 months ago Very different, and very yummy salsa - truly the best salsa I have ever tasted. Keeps well over a year, if processed correctly. Also good if you don't can, just let it cool in the fridge after cooking. You'll be amazed! Prep:224m Cook:1520m Servings:4	Dsmith0616
	zucchini canning salsa

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Ingredients

10 cups zucchini, peeled and shredded (about 2 huge or 4 regular)

4 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1/4 cup pickling salt

1 tablespoon pickling salt

2 tablespoon dry mustard

2 tablespoons garlic powder

1 tablespoon cumin

2 cups white vinegar

1 cup brown sugar

2 tablespoon crushed red pepper flakes

1 teaspoon nutmeg

1 teaspoon black pepper

5 cups peeled, chopped ripe tomatoes (about 4 huge or 8 regular)

2 tablespoon cornstarch

2 cans tomato paste (6 oz each or sometimes can get 12-14 oz for cheaper, then just 1 can)

Directions

In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand a few hours or over night.

Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.

Put into jars, I do ½ pints (home watching a movie size) and pints (company’s coming size)

Bring to a boil and simmer for 15 minutes.

If you want it "HOT" just add a dozen finely chopped jalapenos

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Comments

jo_jo_ba 2 years, 3 months ago said:
Great! got most of these growing in my garden! Thanks!

dsmith0616 2 years, 3 months ago said:
Let me know how you like it!

snufflebunny15 2 years, 2 months ago said:
I need to get this to my mom, she loves zucchini anything and for her the hotter the better. I'll have to pass it along. Sounds really good.

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